Ingredients:

1⁄2 tablespoon vegetable oil, plus more for greasing

1 small green bell pepper, chopped

1 can (14 oz.) artichoke hearts, drained and finely chopped

1 pickled jalapeño pepper, seeded and minced

1 cup mayonnaise

1⁄4 cup thinly sliced scallions 

1⁄4 cup chopped pimiento

1⁄2 cup freshly grated Parmesan cheese

Juice of 1 small lemon

2 teaspoons Worcestershire sauce

1⁄2 teaspoon celery salt

1⁄2 pound crab meat, picked over for bits of shell

1⁄4 cup sliced almonds, toasted

 

Directions:

Preheat oven to 375° F and grease a 6x9-inch baking dish. Set a small skillet over medium heat. Add the oil and sauté the bell pepper until tender.

 

Combine artichokes, jalapeño, mayonnaise, scallions, pimiento, Parmesan cheese, lemon juice, Worcestershire sauce, celery salt and sautéed bell pepper in a large bowl. Fold in crab meat. Place mixture in baking dish and sprinkle with almonds. Bake for 25 to 30 minutes, or until golden brown and bubbly. Serve with tricolored tortilla chips.

 

Yields 2 to 3 servings